beef in wine sauce

By LittleKathy

Beef in Wine
This is a recipe my mother has been cooking for a long time.
When she made it years ago she did not use wine to flavor the sauce,
but now she adds wine and I must say- it's even better than before!
We always use a large sirloin tip roast.
If you have a Sam's Warehouse near you- the ones they sell
in a 2-pack are perfect in size. I think they are about 3 pounds each.
There are 2 ways to prepare this. It can be left in 1 piece
(takes MUCH longer) or you can slice it about 1" thick.
I prefer to make it that way because the flavor is so much better.

Ingredients

• 3 pounds of sirloin tip roast
• 2 green onions, washed and sliced
• 3 carrots- cut into thin strips
• 2 stalks of celery, diced
• 3 tbsp. margarine
• 1/3 cup flour
• 1/3 cup wine- or more
• 1/3 cup of cream
• beef base or bouillion cubes

Preparation

Step 1

Leave the roast in 1 piece or cut it in slices.
Season the beef with an equal mixture of salt, pepper and paprika.
If you don't care for lots of pepper, use less pepper in the mixture.
Melt the margarine (butter burns!) in a heavy skillet and brown the meat well.
Darkly browned meat= good gravy
Remove the meat and sauté the vegetables until they are soft.

Put the browned meat on top of the sautéd vegetables
and add enough water to cover the veggies and part of the meat.
Bake in a 350 degree oven for 2- 3 hours.
When the meat is ready it will look the same asthepictureontherightRemovethemeatfromthepan and keep it warm.

Put the sauce through a strainer and put the liquid back into the skillet.
Put over a low flame.Try to force as much of the veggie mixturthrough the sieve as you can to puree it. The stuff that won't go througneeds to bdiscarded.

Whisk together the flour, wine and cream.
Slowly add it to the simmering mixture in the pan.
If it is too thin, add a little more flour mixed with liquid.
If it's too thick, add more liquid.
Season to taste and enjoy!
Tastes great over Schupf Nudeln